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Wazoo,[p]Here's a blend I use to blacken fish in a pan and chicken on the grill. I think its the paprika that causes the blakening effect. [p]2 tbs. paprika (I use sweet hungarian)
1/4 tsp. Salt
1/2 tsp. black pepper
1/2 to 1 tsp. cayenne [p]Mix …

Charcoal Mike,[p]Here is a recipe posted by Tandoori Guy some time ago. I tried it once using a tandoori sauce. I couldn't find any paste or powder anywhere local.[p]RayS[p]
Tandoori Chicken Drumsticks[p]Ingredients[p]20 chicken drumsticks[p]Juice …

Ray ,[p]I tried using kiwi fruit a few times without any success. The first time I tried it on pork for about 1 ½ hrs and it did nothing to the meat. The second time I marinated a large chunk of cheap steak all day and it turned out really mushy. I…

Judy Mayberry,[p]
The package says to mix 1 cup of cold water to the mixture, mixing well, add 1 cup of boiling water, bring to a boil on med. heat, simmer for 3 minutes or until thickened. Use as a dip for chicken and fries. And if you are ever in…

Nature Boy,[p]Chalet sauce is a dipping sauce served at a restaurant here in Canada called Swiss Chalet. They sell the mix at the grocery store to make the sauce at home. Tomorrow I will be using the packaged stuff, but here is a clone recipe. [p] …

Smokin Magic,[p]I did 4 racks yesterday. Dusted with Dizzy Dust the night before and wrapped in Saran Wrap. Cooked at 250 degree dome temp for 4 hours. Applied Canadian Club BBQ sauce during the last 20 minutes. They turned out great. They were ser…

Borders,[p]My preference is with the brine. It draws flavor in to the meat. Just remember to allow the fish to dry after brining and before smoking, or else you will end up with a mushy piece of fish.[p]RayS[p]

GreenEggsHam,[p]I just did a boneless, skinless turkey breast tonight. I brined it over night in 1 quart of water with a ¼ cup of turbinado sugar and a ¼ cup of kosher salt. Before I put it on I rinced it good, patted dry, light coating of olive oil…

Bill-the-Grill,[p]I've never tried this deviled egg recipe, but have smoked eggs using this method. The out come is like any other food that has been smoked. The eggs will take on the flavour of the wood smoke that you use. Give it a try. The worst …

noletrain,[p]That is from the posted recipe from some time ago.[p]Here is the recipe. I think it was posted by Chuck.[p]I boil and peel two dozen eggs, roll three in rub, place them all on an inverted plate setter covered in foil and smoke
them at …

Nature Boy,[p]I have a few calzone recipes, but this is the only one that is none italian style. It might give you a place to start.[p]Enjoy,
RayS[p]THAI CHICKEN AND ZUCCHINI CALZONE[p]1 pound dark chicken meat, sliced into strips
2 red onions, sl…

ShortRib,[p]Spatchcock chicken would be my choice. Lots of room for forgiveness. [p]Follow the link to Naked Whiz’s web site. Checkout the chicken recipes section.[p]Good Luck. Let us know what you decided on and how you made out.[p]RayS[p]